2 c. boiled potatoes
1 tbsp. vinegar
1/2 tsp. black pepper
2 hard cooked eggs
1/4 c. diced dill pickles
1/4 c. pimento
1 tsp. grated onion
3 tbsp. salad oil
1 c. ripe olives
1 1/2 tsp. salt
1 c. celery or cucumber
1/3 c. mayonnaise

Dice hot boiled potatoes. Blend oil, vinegar, salt and pepper. Pour over potatoes and toss lightly, cool thoroughly. Cut olives from pits into large pieces. Dice eggs. Combine cooled potatoes, olives, eggs, celery, pickles and pimento. Blend mayonnaise and onion and mix lightly with salad. Chill thoroughly. Serves 4 to 6.